Red Velvet Pancakes with Cream Cheese Drizzle Recipe

Introduction

Red velvet pancakes offer a delightful twist on a breakfast classic, combining the rich flavors of cocoa and a vibrant red hue. Topped with a creamy, sweetened cream cheese drizzle, these pancakes are perfect for special mornings or anytime you want to impress.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 3 teaspoons baking powder
• ½ teaspoon salt
• 1 large egg
• ¾ cup milk or buttermilk
• 2 tablespoons vegetable or canola oil
• 1-2 tablespoons red food coloring
• 4 ounces cream cheese, softened
• ½ cup powdered sugar
• 2 teaspoons vanilla extract
• 2-4 tablespoons milk (for drizzle)

Instructions

1. Step 1: Make the cream cheese drizzle by beating together the softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth.
2. Step 2: Gradually add 2 to 4 tablespoons of milk to the cream cheese mixture, stirring until you reach a smooth, pourable consistency. Set aside.
3. Step 3: Preheat a griddle or non-stick skillet to 350°F (175°C) and lightly spray with non-stick cooking spray.
4. Step 4: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
5. Step 5: In a separate bowl, whisk the milk (or buttermilk), egg, and oil until combined.
6. Step 6: Pour the wet ingredients into the dry ingredients and stir just until moistened.
7. Step 7: Add the red food coloring and gently mix until the batter is evenly colored. Adjust the amount of food coloring for your preferred shade of red.
8. Step 8: Using a ¼ cup measure, pour the batter onto the heated griddle to form pancakes.
9. Step 9: Cook for 4-5 minutes, or until the edges are set and bubbles form on top, then flip and cook the other side for 2-3 minutes.
10. Step 10: Transfer pancakes to a serving platter and drizzle generously with the cream cheese drizzle. Serve warm.

Tips & Variations

• For extra moisture and tang, substitute buttermilk for regular milk in the batter.
• Use natural beet juice as a red coloring alternative to food dye for a more natural option.
• Try adding chocolate chips to the batter for a richer chocolate flavor.
• If you prefer thicker pancakes, allow the batter to rest for 5 minutes before cooking.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave. Keep the cream cheese drizzle separate and add fresh before serving to maintain its smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to 6 hours in advance. Keep it covered and refrigerated, then give it a gentle stir before cooking. Note that baking powder may lose some effectiveness over time, so pancakes might be slightly less fluffy.

Can I freeze red velvet pancakes?

Absolutely. Cool the pancakes completely, then stack them with parchment paper in between and freeze in an airtight container. Reheat in a toaster or microwave straight from the freezer.

Red Velvet Pancakes with Cream Cheese Drizzle Recipe

---

★★★★★

4.7 from 58 reviews

• Author: Ella
• Total Time: 25 minutes
• Yield: 8 pancakes 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

Delicious red velvet pancakes topped with a smooth cream cheese drizzle, perfect for a festive breakfast or brunch. These fluffy pancakes combine classic red velvet flavors with a rich cocoa undertone, finished with a sweet and tangy cream cheese topping.

---

Ingredients

Scale 1x2x3x

Pancakes

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 3 teaspoons baking powder
• ½ teaspoon salt
• 1 large egg
• ¾ cup milk or buttermilk
• 2 tablespoons vegetable or canola oil
• 1–2 tablespoons red food coloring

Cream Cheese Drizzle

• 4 ounces cream cheese, softened
• ½ cup powdered sugar
• 2 teaspoons vanilla extract
• 2–4 tablespoons milk

---

Instructions

1. Prepare Cream Cheese Drizzle: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gradually add milk a little at a time until the drizzle reaches your desired consistency. Set aside while preparing the pancakes.
2. Preheat Griddle: Heat your griddle to 350 degrees F and spray it lightly with non-stick cooking spray to prevent sticking.
3. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt.
4. Mix Wet Ingredients: In a separate small mixing bowl, whisk together the milk, egg, and vegetable oil until well combined.
5. Combine Batter: Add the wet ingredients to the dry ingredients and stir just until moistened. Stir in the red food coloring, adjusting the amount to achieve your preferred red velvet shade.
6. Cook Pancakes: Using a ¼ cup measuring cup, pour batter onto the preheated griddle. Cook for 4-5 minutes or until the edges are set and bubbles form on the surface. Flip the pancakes and cook for an additional 2-3 minutes until cooked through and lightly browned.
7. Serve: Remove pancakes from the griddle and place on a serving platter. Drizzle with the prepared cream cheese topping and serve warm.

Notes

• Use buttermilk instead of regular milk for a more authentic red velvet tang and fluffier texture.
• Adjust food coloring to your preferred shade of red; start with 1 tablespoon and add more as needed.
• If the cream cheese drizzle is too thick, add more milk to thin it out.
• Keep cooked pancakes warm by placing them in a low oven (around 200°F) while finishing the batch.
• Non-stick cooking spray ensures pancakes don’t stick to the griddle and makes flipping easier.
• Leftover pancakes can be refrigerated and reheated in a toaster or microwave.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: red velvet pancakes, cream cheese drizzle, breakfast recipe, brunch, fluffy pancakes, red velvet dessert